Instructions

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
• In a medium bowl, whisk together the all-purpose flour, 1 cup graham cracker crumbs, baking soda, and salt. Set aside.
• Cream the unsalted butter and sugars in a large bowl on medium speed until light in color and fluffy, about 2-3 minutes.
• Add the egg and mix until well combined. Then add vanilla extract and mix again until smooth.
• Slowly add the dry ingredients to the wet ingredients and mix until combined. Do not overmix. Use a rubber spatula to form a cohesive dough ball.
• Create eight cookie dough balls about 6 tablespoons (105g) each. Roll each ball in the extra ¼ cup graham cracker crumbs to coat.
• Place the coated dough balls on the prepared baking sheets spaced apart. Press the balls down slightly with the bottom of a cup.
• Bake for 12-15 minutes or until edges just start to turn golden and cookies are set.
• Allow cookies to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely before adding the topping.
• Make the caramel sauce and allow to cool to room temperature or slightly cooler.
• Beat the cream cheese until smooth and creamy. Add powdered sugar and vanilla extract and mix well for the cheesecake topping. Pipe or spread the topping on cookies and drizzle or spread the caramel sauce over the top.